Easy Vegan Wild Rice and Mushroom Soup

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, click here.

I have had this recipe for Easy Vegan Wild Rice and Mushroom Soup on my ‘to do’ list for quite some time, but I was trying to figure out the best way to make it and be able to freeze it. Rather than make the rice IN the soup, I cooked it separately allowing me to store it without the rice soaking up all of the soup during the process! You can also make this recipe in a crock pot.

I started by sauteeing onions, celery and carrots with a pinch of salt and pepper in a bit of oil until tender.

I added the sliced mushrooms for a quick saute.

Next comes the vegetable broth and herbs. I used the equivalent of what would be considered poultry seasoning. I’ll include my recipe for homemade poultry seasoning below!

To thicken the soup, we’ll be making a roux. If you’ve never made a roux before, it couldn’t be more simple! It’s vegan margarine and all purpose flour whisked until a paste forms. Slowly add the almond milk (while whisking) until smooth.

It blends right into the soup and I also add fresh Italian parsley at this time, along with salt and pepper, to taste. I like to simmer this for about 20 minutes or so, just so the flavors meld. It is at this time that you can prepare the rice. I used a brown and wild rice mix.

So I freeze mine before adding the rice and just freeze the rice in a separate container. I do this because the rice tends to soak up all of the soup and loses it’s texture (in my opinion). I simply defrost both and combine just before serving. It comes out perfect every single time.

If you are planning on consuming the entire recipe the same day, you can cook the rice directly in the soup! You will need to add the amount of broth required to cook the rice to the amount of broth in this recipe. This also works great in a crock pot (if you have one).

It’s so creamy and delicious. With the poultry seasoning, it just reminds me of Thanksgiving! 🙂

Did you make this recipe for Easy Vegan Wild Rice and Mushroom Soup? Let me know your thoughts in the comment section below!

3 comments

Genie

January 5th, 2018

Just made this tonight and it was so good and flavorful! I customized the flour with GF flour and cut the roux in half. (New Years resolution issues.) honestly I think it’s good with and without it. You can go both ways. Loved it. Thanks for sharing.